Watercress, Salsify & Crispy Garlic Soup
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Prep: 10 mins
Cook: 10 mins
Garlic bulb lightbulb moment: Vicki tells us that garlic is considered the number one anti-bacterial and anti-viral food. Brilliant news that it's in this soup, along with gorgeous green watercress and stick look-alike, black salsify.
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Ingredients you'll need
  • 2 onions
  • 2 sticks of black salsify
  • 4 garlic cloves
  • 1 carrot
  • 1 stick of celery
  • 1 lemon, zest and juice
  • A punnet of watercress
From your kitchen
  • A few glosses of oil
  • Sea salt and freshly ground pepper
  • 500ml boiling water or stock, if you have some
Step by step this way
  • 1.

    Peel and thinly slice your onions. Get a large pot hot. Gloss with oil. Add your onions and a good pinch of salt and pepper. Lower heat. Sizzle for 5 mins, or till tender and a little golden.

  • 2.

    Trim the tops and bottoms of your salsify. Peel. Cut into 2cm slices, at a diagonal for prettiness. Rinse them well (they can be sticky). Add to the pot. Grate in the lemon zest and a squeeze of juice. Cook over low heat.

  • 3.

    While it cooks, peel and finely chop two garlic cloves. Scrub or peel your carrot. Coarsely grate. Finely dice the celery. Stir into the onion/salsify mix. Sizzle over low heat.

  • 4.

    Add your boiling water or stock to the veg. Simmer till the salsify is just tender.

  • 5.

    Pick out any larger watercress stalks. Taste your soup. Season as needed. Pile the watercress on top. Take off the heat.

  • 6.

    Peel the remaining three garlic cloves. Thinly slice. Heat up a small frying pan. Gloss with oil. Add the garlic and a pinch of salt. Sizzle till just golden.

  • 7.

    Bowl up the soup. Spoon the crispy garlic and any oil on top.

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